|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee use pre-rinse nozzle to rinse off hands, then employee dried them on wiping cloth. CDI - PIC instructed handwashing. Handwashing demonstrated today. -4- REPEAT |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food prep taking place on sheet pan placed on top of trash bin. -1- |